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Instant Pot Breakfast Casserole
One of the healthiest and flavorsome breakfast casserole for Christmas morning or any day! This delish breakfast casserole is made with eggs, bacon, hash browns, bell peppers and cheese.
Course
Breakfast
Cuisine
American
Keyword
bacon, casserole
Prep Time
10
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
35
minutes
minutes
Servings
4
Calories
258
kcal
Author
Corrie
Ingredients
6
slices
bacon
cooked and crumbled
6
eggs
Salt and pepper
to taste
1
cup
chopped bell peppers
any color you like
1 ½
cups
hash browns
¾
cup
shredded cheddar cheese
Instructions
Take a springform and make sure it fits your Instant Pot.
Grease the springform with butter.
Place the hash browns in the springform.
In a bowl, whisk eggs with salt and pepper.
Add chopped peppers to the bowl.
Pour the egg mixture to the springform (over the hash browns) and top with bacon and cheese.
Pour 1 ½ cups of water into the Instant Pot and insert a trivet.
Place the springform on top of the trivet.
Close the lid and cook on high pressure for 25 minutes.
Once the cooking cycle is done, wait for a natural pressure release for 10 minutes.
Once done, do a quick pressure release.
Open the lid and serve.
Nutrition
Calories:
258
kcal
|
Carbohydrates:
15
g
|
Protein:
15
g
|
Fat:
15
g
|
Saturated Fat:
7
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
5
g
|
Trans Fat:
1
g
|
Cholesterol:
269
mg
|
Sodium:
245
mg
|
Potassium:
336
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
569
IU
|
Vitamin C:
6
mg
|
Calcium:
198
mg
|
Iron:
2
mg